Vegetable Beef Soup

Vegetable Beef Soup

Step into a world where comfort and nutrition come together in a bowl of warmth and flavor — introducing Vegetable Beef Soup. This creation is a celebration of hearty goodness, where a medley of vibrant vegetables and succulent beef unite to create a symphony of textures and tastes that nourish both body and soul. With each spoonful, you’ll experience the rich umami of beef, the freshness of vegetables, and the comforting embrace of a well-crafted broth. As we explore the world of Vegetable Beef Soup, we’ll uncover the techniques that ensure the perfect balance of flavors, the art of combining ingredients that create a satisfying and wholesome dish, and the sheer joy it brings to those who seek a meal that’s both nourishing and heartwarming. Join us on a journey through flavor and comfort, where each bowl is a moment of culinary satisfaction.

Vegetable Beef Soup


  • 1 1/2 lbs beef stew meat

  • 2 1/2 Tbsp olive oil, divided

  • Salt and freshly ground black pepper

  • 1 3/4 cups chopped yellow onion (1 large)

  • 1 1/4 cups peeled and chopped carrots (3 medium)

  • 1 cup chopped celery (3 medium)

  • 1 1/2 Tbsp minced garlic (4 cloves)

  • 8 cups low-sodium beef broth or chicken broth

  • 2 (14 oz.) cans diced tomatoes

  • 1 1/2 tsp dried basil

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes

  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)

  • 1 1/2 cups frozen corn

  • 1 cup frozen peas

  • 1/3 cup chopped fresh parsley


  • Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  • Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
  • Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
  • Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
  • Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
  • Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
  • Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
  • Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

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